Homemade Dumpling Wrappers (Videos+Cookbook Signing)

Prep time: 10 mins
Cook time: 20 mins
Yield: 20 pieces

Ingredients:

• 200 gm plain flour / all-purpose flour + a handful for dusting
• 60 ml hot water, about 80C /175F
• 120 ml water, room temperature
• oil, for greasing

Method:

1. Sift flour into a big bowl. Drizzle the hot water evenly into the flour, in a slow, circular motion. Use chopsticks or a spatula to mix well quickly to create little flour crumbs.
2. Add the room-temperature water bit by bit into the flour. Use hand to knead into a dough until the surface is not sticky. Place the dough in a greased bowl, covered with a plastic film. Let it rest for about 10 to 15 minutes.
3. Turn the dough onto a lightly floured surface. Roll and stretch the dough out into a long strip, about 1½ inches in thickness. Divide into 20 equal portions. Roll each portion into a small ball. Lightly flatten and roll out into a 7cm-sized disc with a rolling pin. Wrap a heaped teaspoon of filling in the center. Please refer to the video on youtube channel. (http://www.youtube.com/user/christinehoau).

©2026 Christine's Recipes - https://en.christinesrecipes.com/

My Cookbook Easy Recipes Released

Finally, my cookbook is officially released ! I’ve been feeling over the moon for the past two days. Right at the moment when I received my editor’s email telling me that all the printing job of my cookbook was finished, I almost yelled out, “Done!” I couldn’t express how I feel relieved and excited in words. My cookbook, titled 《簡易食譜──精選．易學．經典》Easy Recipes－A Selection of Simple Classics, will hit the shelves in Hong Kong bookshops in a few days.

Since I got the book deal and secured the contract with my publisher, I started working days and nights, from drafting recipes, shopping for ingredients and cooking, taking photographs, writing articles together with translating recipes, it’s a long to-do list to get finished at the end of last year. Then, there had been countless, long chains of email exchange with my editor. Two months ago, I got a chance to go back to my hometown, Hong Kong, and conducted a face-to-face meeting with my editor and designer to finalize all the details. Looking back, over a year, the cookbook was indeed a labour of love by many wonderful people, not only me. I feel so blessed and happy to work with them.

Most importantly, without the support of you, my dear readers / fans, I couldn’t get this far. Many fans of my Chinese facebook fan page kept asking when my cookbook will be released. Sorry for the long wait. Thank you all for your patience.

As many of my fans are bilingual readers, some with friends who only read English, my cookbook is written in both Chinese and English. Here’s the detailed information.

The title of my cookbook is:
《簡易食譜──精選．易學．經典》 Easy Recipes - A Selection of Simple Classics

How does this cookbook look like?

• A selection of over 60 classic and delicious recipes, including breakfast, tea, main, soup and dessert.
• To use the simple way to help recreate the traditional, homey and tasty dishes.
• To walk you through the 7 Daily Necessities that Every Cook Should Know.
• It’s written in Chinese-English, with clear, easy-to-follow, step-by-step instructions.

There are 312 pages in total.

You’ll find this cookbook designed with heaps of photos and know how exactly each dish looks like.

With detailed step-by-step instructions, and pictures side by side, you can follow at ease. For some recipes that call for unique ingredients, there’re pictures of them in order to help you source them.

Q&A：
Q. Where can I get this cookbook - 《簡易食譜──精選．易學．經典》 Easy Recipes－A Selection of Simple Classics?
A. If you’re living in Hong Kong, that’s easy and straight forward. You can get it from any bookshops in Hong Kong.

Q. I’m living overseas, like US, Canada, Australia, South East Asia or other countries except Hong Kong, how can I buy your cookbook?
A. It’s easy too. Overseas readers / fans can make use of the online service rendered by my publisher, Etpress 經濟日報出版社, and place your order on their official website.

Note: For those who read English, my publisher has created an English order page here where you'll find a shopping demo to help you understand how to go about placing your order.

Q. Can I get your cookbook in Malaysia or Singapore? (Remark: This is a question repeatedly asked by my fans from Malaysia on facebook.）
A. If you’re living in Malaysia, Singapore or any districts in South East Asia, and want to get your copy from nearby bookshops, you might like to approach the bookshop and ask for help. They’d order it from my publisher, Etpress 經濟日報出版社, once they realize there’s a need.

Again, heaps of thanks from the bottom of my heart to you all ! Happy cooking to everyone !

Updates (21 Sept. 2012):
As I received feedbacks from some readers/fans, knowing some of you who live overseas might have trouble getting my cookbook, hope the following links might help:

• Commercial Press Hong Kong (Online Bookstore) 
• YesAsia (Online Bookstore)
• Etpress online order (my publisher's site, with a shopping demo in English)

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Steamed Golden Fish Cakes with Oyster Sauce + Hong Kong Trip Snapshot

Lee Kum Kee held a cooking competition for bloggers in April. To my knowledge, it’s the first one ever run in Hong Kong before. I felt honoured to be invited and created a demo recipe for their official site. Healthy, creative and fusion were the requirements and themes for every entry. So here you go, I translated my demo recipe into English to share the joy of participating something significant in food blogging.

What else could be more healthier than a steamed fish dish? Believed that this dish had nailed the competition themes, off I went to submit my recipe and posted on my chinese food blog. By adding a bit of vietnamese condiment, fish sauce, into the fish paste, I planned to bring in a kind of cross-over-taste in Chinese traditional seasoning. Besides all the cooking, I was able to know and connect more Hong Kong food bloggers through this event, as well as expand my blogging horizon a bit.

As a side note, I was invited to visit the LKK headquarter during my trip back to Hong Kong last month.

Amazed by their warm welcome message！

Very impressed by their giant, modern kitchen. I could imagine how excited the contestants would have felt while cooking their invention dishes in this splendid kitchen.

A peek view of LKK giant kitchen - taken by my ipad2

Prepare 8 chinese tablespoons or cook in batches.
Steamed Golden Fish Cakes with Oyster Sauce (Printable recipe)

By Christine's Recipes
Prep time: 20 mins
Cook time: 15 mins
Yield: Makes 8 golden fish cakes

Ingredients:

• 200 gm white fish meat (e.g. mackerel)
• 1 shiitake mushroom, soaked until soft, finely diced
• 8 thin strips of carrot
• 8 leaves of baby bok choy

Marinade:

• 1 tsp fish sauce
• 1/2 tsp sugar
• pepper, to taste
• 1 Tbsp freshly grated carrot juice

Sauce:

• 3 tsp Lee Kum Kee premium oyster sauce
• 1 tsp Lee Kum Kee light soy sauce
• 1/4 tsp Lee Kum Kee dark soy sauce
• Lee Kum Kee sesame oil, to taste
• 2½ Tbsp water

Thickening:

• 1 Tbsp water
• 1/2 tsp corn flour

Method:

• Place the fish in a food processor and process until smooth. Transfer to a large bowl. Mix in marinade. Use chopsticks and blend towards only one direction, either clockwise or anti-clockwise, for about 10 minutes. (Note: Beating fish meat towards only one direction will help you produce elastic fish meat.)
• Damp 8 chinese tablespoon (as picture shown above) with a bit of water. Divide fish paste into the tablespoons and make 8 oval shapes. On each fish paste portion, carefully place two diced mushrooms as fish eyes, one tiny strip of carrot as fish mouth. Steam in a wok over high heat, about 5 minutes, or until cooked through. Run a sharp knife around each tablespoon and remove the fish cakes. Arrange on a large serving plate.
• While steaming the fish cakes, use a small saucepan, cook the sauce over medium heat. When it boils, add the thickening and cook to preferred consistency. Set aside.
• Add a dash of oil in boiling water in the wok, briefly cook the baby bok choy until soft and turns green. Don’t overcook them. Drain them, and cut away the stalks. Place each leaf next to each fish cake as its tail. Serve hot with the sauce.

Notes:

• Carrot is a healthy ingredient. Utilize its natural golden orange colour to replicate the look and colour of a golden fish in order to enhance the appetite.
• When it comes to making this fish cake, only use fish meat, without any fish skin, as you don’t want the fish cakes get some black spot inside.
• It’s much more easier to get the colour you like if you add carrot juice bit by bit, and stir at the same time.
• When shaping the fish cake, you might find the fish paste a bit sticky or messy. No worries. To make it workable, damp your hands with a bit of water, you'll find shaping a fish cake is a piece of cake.
• Cook the bok choy with stalks intacted, it helps to drain out easily without tearing off the delicate leaves. The stalks can be eaten with sauce anyway, you won’t waste anything.
• When serving this dish, the sauce can be transferred into a small sauce pot.
• The intensity of saltiness of different brands of fish sauce is different. Adjust the amount of it accordingly.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Highlights of Eating-out in Melbourne & Adelaide Trip

It’s been a long time I haven’t visited and tasted the foods in Melbourne. Believe it or not, it’s nearly 18 years until my hubby and I made a trip to Melbourne and drove to Adelaide last two weeks. My hubby's major interest was sight-seeing, mine was eating of course.

Our original plan was to walk around and explore Melbourne’s CBD for two days, then drove farer districts to try the word-of-mouth foods, that were recommended by friends, not featured in any circulated travel magazines in hands.

Here are some highlights of our tasting-around trip. It might not be doing the justice to all the cuisines in Melbourne and Adelaide, but in such a short post, I have only selected some yummy foods that I guess people might overlook.

The first cuisine we tasted was Italian as an array of quality Italian restaurants in Melbourne awaiting for visitors to enjoy. We went to a very little corner shop, located in Carlton. They have only a dozen of seats. When we arrived, the little shop was packed with customers, so we were seated outside.  Feeling the chilled and windy night was not a pleasant experience. We’re glad that we could move in after a table of customers were gone.

The dishes we ordered were very homey, comforting and got all the flavours and tastes that we’re looking for - Garden Salad, Chicken, Leek and Tomato Soup and
Pollo Fungi Pasta (diced chicken, sliced mushrooms with parmesan cheese in creamy sauce).

Rossi’s pizza and pasta
http://www.rossispizza.com.au/
160 Rathdowne Street
Carlton VIC 3053
(03) 9349 3222

How could we miss the Cantonese Chinese food? Absolutely not. A friend directed us to Wonton House (正斗雲吞). Springy shrimps were wrapped in slippery wonton wrappers. Wonton soup is my all time favourite snack.

Wonton House
181 Russell St
Melbourne VIC 3000
(03) 9662 9882

Oh, breakfast is very important to us. Apart from enjoying buffet breakfast at hotel, or simple, continental one, I loved this special, giant German sausage bread tasted in Victoria market.

Many Australian people are fascinated by the decoration on top of cupcakes. We are not just satisfied with the look, but also looking for some quality cupcakes with good taste.

On Degraves Street, there's a cupcake specialty shop. We tasted their mini cupcakes. Actually, they have standard size of cupcakes but we only tried two different flavours of their mini size, mocha and chocolate chips, with modern decorations on top as well as rich chocolate flavours.

When we stayed in Adelaide, we mostly enjoyed those street snacks in the market. The one I should mention is The Hahndorf Inn Hotel - award-winning restaurant that offers a variety of German foods. It took us 30 minutes to drive from Adelaide to Hahndorf.

I don’t eat pork hock actually, but this time I was keen to drive a long way to sample their signature dishes that recommended by my friends. When we stepped into the restaurants, the well-packed restaurant said all to us. Very curiously, we found several tables were seated Chinese customers. I guess the pork hock is more appealing to Chinese than Western people. Am I right? Before I left, the lady, I think the boss of the restaurant, told me they are opening another branch in China. Their chef was to fly there the day after.

Giant Juicy Pickled Pork Hock – the succulent pork meat literally fell off the bone.
My hubby was not quite into the pickled vegetable,

but love the sausages more.

Hahndorf Inn Deluxe Sausages

I forgot to take a photo of the sausages after cutting open. There’s creamy cheese running through inside. The texture of the sausages was really smooth.

Hahndorf Inn Hotel Restaurant
35 Main Street,
Hahndorf,
SA, 5245

Thanks for all my loyal readers to view this post and shared the joy of our eating-outs in this trip. I’ll keep posting recipes shortly on this blog.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

My guest post on Lifehack – A Quick Way To cook Crème Brulee

Having come back from Melbourne and Adelaide, there are many things that I missed and have to catch up on. The first one is the guest post on Lifehack that I wrote before my trip and sent to Leon, the founder of the website. During my trip, my guest post was posted. It’s a cooking hack on the classic French dessert, Creme Brulee in a non-traditional, quick and easy way without an oven. Coincidently, MasterChef released an episode on how to cook a perfect Creme Brulee during that time. How did I know? With a love of cooking and eager-to-learn spirit, I've watched nearly all of Masterchef in my hotel every night. To me, watching how the judges put down their brutally honest remarks and how they share their precious cooking experiences and skills in a friendly way with all the contestants, was the most enjoyable time.

Why did I write the guest post on Lifehack? Lifehack is a website that share ideas and tips on how to make life easier and more productive. There are great articles contributed by many writers that I enjoy reading and get inspired by. I've subscribed to it for many years, and now feel very honoured to be one of their writers.

Hop over for the entire recipe of my first cooking hack on Lifehack. Then you’ll also know why I wrote guest post there.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

My Sweet and Sour Tofu Recipe on Rasa Malaysia

This is my first guest post since I have been blogging for food and cooking nearly two years on my Chinese food blog, a few months later on this English one. Yet I didn’t post any recipes here at first, just focused on reading my favourite food blogs.

Bee from Rasa Malaysia is one of my favourite blogs that I’ve subscribed for a long time. When I first found her blog, I was impressed by her gorgeous pictures and attracted by her passion for Malaysian foods. I’ve tried many recipes from her blog that turned out to be hits in my family. As Chinese New Year is coming around the corner, Bee will be sharing a series of Chinese Recipes on Rasa Malaysia. She can be classified as an all-round Asian food blogger.

You might have heard or tried the Peking Pork Chops, or Sweet and Sour Beef, that are also my Aussie friends’ favourites. In Chinese cooking, we do use tofu a lot. Especially fried tofu is a very popular dish in South Asia. An idea just came up in my mind, why not combine those popular dishes into one? So here comes the Sweet and Sour Fried Tofu. I tried to use as many veggies as I could, including onion, green, red and yellow capsicum, going with Jasmine rice, sprinkle black sesame seeds on top, creating a colourful dish looked like a rainbow. I also name this dish as 彩虹炸豆腐 in Chinese, literally translated as “Rainbow Fried Tofu”. 

For the whole recipe, please hop over to Bee’s blog. Many of you might have already known Bee’s food blog, Rasa Malaysia, because it’s one of popular blogs out there. If you don’t, do take some time to explore her blog, there are heaps of yummy recipes you can’t miss.

Her blog is long-hauling for nearly 5 years, well-liked by a wide range of readers. It took me a bit surprise when she asked me on Twitter if I’d like to guest post on her food blog. I really feel honoured and excited to share one of my favourite recipes with her readers. Many thanks to Bee for the opportunity.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Highlights in Tokyo Trip – Dining Out

I’ve been back to Australia from Tokyo for two days already, still feeling tired, yet really relaxed for the past week in Tokyo Japan. We stayed in a 4 stars hotel in Ikebukuro, a very convenient district to go for shopping and sightseeing. Needless to say, we enjoyed lots of yummy, authentic foods at different local restaurants. This was my first trip in Japan. Had we not guided by Leon, we couldn’t have enjoyed so much in this trip. Most importantly, the precious time being together with my family in this trip is what I treasured the most.

Tokyo is an amazing, busy and crowded city. Before traveling to Tokyo, some of my friends kept telling me that the cost of living in Tokyo is very expensive due to high living standard. After this trip, I found eating in Tokyo is not expensive after all. Not only Tokyo is a fantastic city where you can taste a variety of gourmet foods within a tight budget, but also a memorable place to indulge yourself at any expense if you like.

Just name a few as examples:

We tasted fresh salmon rice at this little shop, 若狭家 in Shinjuku that was packed with local customers.

Ramen can’t be missed on our list of Japanese food adventure, of course. We ate some at Kaminarimon, Asakusa (雷門). Sorry, I was too hungry and forgot to take photos.

As for this cozy restaurant specialized in cooking handmade fresh noodle soup, Ichiran Ramen (一蘭拉麵), it would be a shame if I forgot to mention. Take a look at their unique design of seats for customers.

The solitary seat design is quite-new to me, each one separated on each side, like tiny library booths. Every single customer has his/her own place to enjoy their own customized ramen. I guess their unique design is to make every customer feel comfortable and focus on the flavours of their ordered ramen without any distraction. It’s so quiet inside Ichiran. I hardly heard of any chatting at all, except the sound of slurping my delicious soup.

In front of every seat, there’s a little description about how they run their business. They inherit their ancestors’ secrets to make fresh noodles by themselves, that you can’t find anywhere else. The noodles that we ordered were tasty, absorbed all the flavours of meat and spices, going exactly right to the milky soup.

The other day, we went to Pomme-no-ki at Aqua City (5/Fl., Odaiba's Aqua City Shopping Mall) to try their omurice. Omurice (fried rice wrapped in omelet) is a contemporary Japanese dish consisting of smooth and silky fried egg that wraps fried rice inside. Leon guided us to this specialty shop that offers a variety of omurice, tops with different creamy sauce chosen by customers from their menu.

In every set menu, salad is included:

Choices of dessert are available:

How can we miss sushi? Yes, we tasted lots of sushi in Tokyo. Here I took some pictures from 仙台平祿 in Ikebukuro.

We ate a lot. Fortunately, we walked a lot and did enough walking exercise too. Overall, the trip in Tokyo was very fruitful and enjoyable, shopping with satisfactions, sightseeing with much fun, and meeting many polite strangers on streets with surprise. Hopefully, I would travel to other cities in Japan some time in the future to experience more and enjoy more.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Changed Blog Title: From Easy Recipes to Christine’s Recipes

Just a quick note that the title of this blog was changed from Easy Recipes to Christine’s Recipes. Why? It’s simply because I’d like this blog sounds more unique and personal. All other things on this blog remain the same. That means I’ll keep on sharing easy and simple recipes that I experimented as usual.

Many thanks to all of you for your support!

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Happy New Year

While 2008 winding down, I'd like to say THANK YOU to those who visit this blog frequently or just drop by coincidentally. On this blog, Easy Recipes, although I have not posted as frequently as on my other recipe blog in Chinese, I know many of my readers are very loyal and keep checking out if there are any recipes translated and published here. Many thanks to you all! I hope that I can squeeze more time to do what I’d like to do in 2009, like posting more frequently on Easy Recipes.

Wish you have a wonderful and happy new year. 

Eat well, cook with joy and enjoy good health!

©2026 Christine's Recipes - https://en.christinesrecipes.com/

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©2026 Christine's Recipes - https://en.christinesrecipes.com/